Resources & Recipes
Raisins
Pasta with Green Kale, Golden Raisins and Red Sun-dried Tomatoes
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Ingredients
4 cups cooked pasta (Italian orecchiette is a good choice)
¼ cup oil
3 cloves garlic, minced
2 shallots, minced
1 T Worcestershire
1 bunch green kale
1 cup chicken broth plus ½ cup kale cooking liquid
¼ cup Traina sun-dried Tomatoes
¼ cup Traina Golden Raisins
¼ cup toasted, chopped almonds or toasted pine nuts
½ cup Parmesan, grated
Salt, fresh ground pepper to taste
Directions
Trim bottom off kale stalk, discard. Loosely shred leafy greens from stalk and dice top 3” of stalk. Retain shredded leaves and diced pieces. Cook Kale stems in boiling water until barely tender. Drain and retain liquid.
Heat olive oil in a sauté pan. Add shallots to pan and sauté for 3 minutes until shallot becomes translucent. Add garlic and cook an additional minute or two.
Add kale and continue to sauté until greens wilt. Add Worcestershire and some broth if needed to wilt kale.
Add raisins and sun-dried Tomatoes. Adjust liquid and cook down until slightly thickened. Add sauce to hot pasta. Top with grated Parmesan and nuts.
Posted by: Traina Kitchens
Savory Rice & Spinach
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Ingredients
1½ cups cooked rice
¼ t nutmeg
1 lb baby spinach
3 T olive oil
2 garlic cloves, minced
¼ cup toasted pine nuts
¼ cup Traina Golden or Dark Raisins
Pinch of coarse sea salt
Fresh ground pepper to taste
Lemon juice
Directions
Rinse spinach and drain in colander. Trim off stems and dry well. Heat oil in a large skillet on medium heat. Add garlic and sauté for 30 seconds, stirring constantly. Raise heat to medium high and add spinach. Turn with tongs constantly for about 20 to 25 seconds. Reduce heat to low, add pine nuts and raisins. Cook for 20 seconds.
Drizzle lemon juice, add salt, nutmeg and pepper. Serve immediately.
Posted by: Traina Kitchens
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Sprinkle Traina Foods All-American Dried Fruit Blend on the top of mixed greens and sugared Pistachio nuts.
